I've been studying recipes and I want to make a dead ringer clone. Does this look about right? I taste an almost maple flavor when I get Fuller's on draft. Is that the crystal? Perhaps Simpson's dark or something else. Give me your thoughts.

jaybeerman

crystal 60 or carastan? it's been a while since I've had the london porter, damn good porter. i recall it having a toffee character, thus the carastan, but like i said it's been a while. i still think that taddy and london are the two best, but there's a few newer american porters that i like too. cheers, j

The latest edition of BYO has an article on Fullers and several clone recipes. You could check that out.

The recipes for the Pride and ESB are for the bottled versions, which always have a stong crystal malt flavor to me. In the text John Kelling says the grist is 95% 2-row and 5% crystal for the usual parti gyle. The recipes are more like 10% crystal, by a quick mental calculation. So these would not work if you are trying to do a knockoff of the cask Pride or ESB.

The Porter recipe might be spot on, I have not had that in many years.

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Jeff RankertAnn Arbor Brewers Guild, AHA Member, BJCP CertifiedHome-brewing, not just a hobby, it is a lifestyle!

They attempted to clone the beer on CYBI on The Brewing Network Friday. I have not listened to the show yet, but it should point you in the right direction.

Different London Porter

But still a great beer from a great brewery.

Incidentally, the original Fuller's recipe was 100% brown malt, but has changed over the years to look like that posted above, largely as a result of the lack of diastatic power of brown malt and a desire from brewers to get better efficiency.

I'm reporting my results after having brewed and kegged this recipe. It is quite close. I had unusually high efficiency (88%) so my original gravity came in a few points high but terminal gravity came out within range. The esters are there even though I fermented at 64 for 75% of the fermentation. Thanks again for the input on a great malty beer.